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Dill Pickle Soup

  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


This vegan dill pickle and potato soup is next level comfort food! It's creamy, rich, packed with vegetables and a unique recipe perfect for any pickle lover. 




  • 5-6 medium-sized Yukon gold potatoes, peeled and quartered
  • 1/2 cup vegan sour cream
  • 1/2 cup vegan cream alternative*
  • 1 tbsp fresh dill or 1 tsp dried dill

Soup base:

  • 2 tbsp olive oil
  • 1 yellow onion, finely diced
  • 1 cup diced carrots (2-3 large carrots)
  • 3/4 cup finely diced Kosher dill pickles
  • 1/4 cup pickle juice from jar
  • 2 cups vegetable broth
  • 1-1 ½ tsp salt
  • 3/4 tsp ground pepper
  • Optional: A few dashes of tabasco or another vinegar-based hot sauce


  1. Bring a pot of salted water to a boil. Peel and dice potatoes and add to boiling water. Reduce heat and cook for about 20 minutes, until fork tender.
  2. Drain potatoes and roughly mash. Stir in sour cream, creamer and chopped dill. 
  3. Meanwhile, heat oil in a large pot over medium heat.
  4. Add onions and sauté for 5-7 minutes.  
  5. Add carrots and pickles and continue cooking for 5 minutes.
  6. Add broth, pickle juice, mashed potatoes, salt, and pepper and stir well. Bring to a boil, then  reduce heat and simmer for 20-25 minutes. Taste and adjust seasoning if necessary.  


*We often use this plain vegan creamer in savory recipes, but there are a few other heavy cream alternatives on the market that will also work well. Whatever you choose, make sure that it's unsweetened and unflavored!

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 462
  • Sugar: 17.2 g
  • Sodium: 947.7 mg
  • Fat: 13.1 g
  • Saturated Fat: 6.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 68.2 g
  • Fiber: 7.7 g
  • Protein: 7.6 g
  • Cholesterol: 0 mg

Keywords: dill pickle soup